Chef Justin Dixon is an Atlanta native; he began his career studying at the Art Institute of Atlanta and working at the famed Pano’s & Paul’s in 2007. From there Dixon went on to work under some of the best chefs in the city of Atlanta; the list of noted chefs that he had the pleasure to train under include Ian Winslade, Zeb Stevenson, Shaun Doty, and Chris Hall. In fact, it was with Chris Hall and Ben Barth at Local Three where he really honed his skills. He then went on to be sous chef at the Spence under Wesley True. Before being tapped, to take over the kitchen at The Shed at Glenwood and later opening Bully Boy to rave reviews. After his stint at Bully Boy, Chef Dixon took on the unique task of opening chef for Wonderkid serving updated takes on diner classics out of a 5000 sqft space that was open 7 days a week breakfast, lunch, and dinner and also included a Ice Cream Counter and 40 seat private dining room.
In 2020, the world went on hold due to the Covid-19 pandemic. During that time he facilitated a food program that helped sustain the restaurant through the pandemic and rebuild clientele through implementations such as flexible menu options, special events, value driven purchasing, and guest interaction through social media.
In his spare time he is a proud plant dad and currently raising over 75 different species. Dixon confessed politics junky, Outkast stan, and lover of Coca Cola and Frosted Strawberry Pop Tarts.